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Butter Chicken| Murg Makhani|Chicken Makhani

Lubna Karim
0 minutes
Prep Time
40 minutes
Cook Time
4 People
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ABOUT Butter Chicken| Murg Makhani|Chicken Makhani RECIPE

A creamy and spicy chicken recipe....which I made for my doctor cousin and his friends...

Recipe Tags

  • Non-veg
  • Dinner Party
  • Punjabi
  • Side Dishes
  • Low Fat

Ingredients Serving: 4

  1. ½ kg. Boneless Chicken pieces
  2. 2 big ripe Tomatoes chopped
  3. 1 Onion sliced
  4. 1 tbsp. Red chilli powder
  5. ĵ tbsp. Turmeric powder
  6. ½ tbsp. Coriander powder
  7. ĵ tbsp. Cumin powder
  8. ½ tbsp. Garam Masala
  9.  tbsp. Ginger-Garlic Paste
  10. 1 tbsp. Cashew nut Paste
  11. 1 Bay leaf
  12. 2 tbsp. thick Curd
  13. 2 tbsp. Low fat Butter
  14. ½ tbsp. Kasoori Methi/Dry Fenugreek leaves
  15. ½ cup fresh Cream
  16. pinch Sugar
  17. Salt
  18. sunflower Oil
  19. 1 tbsp. minced Coriander leaves


  1. In a bowl, take curd along with ½ tbsp. of red chili powder, 1/8 tbsp. turmeric powder, 1/8 tbsp. garam masala, ¼ tbsp. ginger-garlic paste and salt. Whisk and add chicken pieces. Combine well.
  2. Cover with cling and leave this in fridge to marinade for 1-2 hours.
  3. Thoroughly wash and soak dry fenugreek in lukewarm water. Set aside. Add oil to heavy bottom cooking pan and drop in sliced onions. Sauté for 1-2 minutes. Adding pinch of sugar gives nice caramel color to onions.
  4. When the onions turn nice golden, add chopped tomatoes. Cook until soft and add ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala and salt.
  5. Saute till the spices are well combined, nearly for 1-2 minutes. Take it off the flame and leave it to cool. Then grind to smooth paste.
  6. Take a heavy bottom cooking vessel/pan and add oil to it. Drop in the marinated chicken pieces. Fry till chicken pieces turn tender. Remove onto kitchen tissue and set aside.
  7. In the same pan add butter along with bay leaf. When the butter soaks up the aroma of bay leaf, remove it and add above ground paste along with cashew nut paste (check 'Tips'). Saute on medium flame till oil starts to leave masala.
  8. Add in fried chicken pieces. Stir until the chicken pieces are completely coated with masala. On low flame, cook covered for 5 minutes. Add kasoori methi and stir in ¾ cup of water. Stir and cook for another 4-5 minutes. Check for salt.
  9. Add fresh cream and turn off the flame. Garnish with fresh minced coriander leaves and serve.

Reviews (4)  

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Neel M'der
Neel M'der   Sep-17-2016

Arjita Bhatnagar
Arjita Bhatnagar   May-28-2016


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